Manjulika’s Festive Basmati Rice

Festive Basmati Rice brings together basmati rice, nuts, dried fruit, and warm spices in one delicious dish that’s perfect for the holidays. Prepare this easy rice recipe on the stovetop and serve it with a Thanksgiving feast.

Festive Basmati Rice

What I love most about my extended family is how culturally diverse we are. With that diversity comes an array of amazing food. Like this Festive Basmati Rice dish that my cousin-in-law Manjulika (Manju) makes.

When I lived in NY I was spoiled by all of the food Manju made for me. Her lamb curry is still my all-time favorite lamb dish and she always served it with this fragrant and nutty basmati rice.

Years later I’ve made different varieties of this rice but Manju’s original version still remains my favorite, especially at Thanksgiving. She graciously gave me the ok to share her recipe with you fine folks and I hope that you add this Festive Basmati Rice to your Thanksgiving menu this year.

Why You’ll Love This Festive Basmati Rice Recipe

• Easy Prep: I couldn’t believe how simple it was. Surely all that flavor had to come from a much more complicated dish. But it really was simple to make and I’ve been making it for my family ever since.
• Super Flavorful: This recipe is very simple, but loaded with flavor. The crunchiness of the nuts and sweetness of the raisins and apricots combined with the flavors and fragrance of the spices really warm me up and put me in the holiday spirit, plus my house smells amazing while I’m cooking, which is a win for me.
• Customizable: Change the spices or dried fruits used. This recipe is easy to tailor to suit your taste buds.

Ingredients for Festive Basmati Rice

Basmati rice with dried fruits is savory, sweet, and fragrant. With spices added for warm flavor and slivered almonds added for texture, this dish is absolutely mouthwatering!

• Butter or Ghee: Use this to cook down spices, nuts, and raisins.
• Fennel seeds: These seeds have a slightly peppery undertone with a subtle sweetness.
• Spices: I use a warm mixture of cloves, cinnamon, and cardamom pods.
• Salt: Without this, the rice tastes like it’s missing something.
• Slivered or sliced almonds: The unexpected crunchy texture complements the softness of the rice.
• Dried Fruits: Balance the savory flavors by adding some sweetness. Use golden raisins and dried apricots (optional).
• Basmati rice: This long-grain rice has a naturally nutty taste that pairs well with spices.
• Water: Measure this accuracy because it can make or break the dish.

See recipe card for quantities.

How to Make Festive Basmati Rice

Preparing the Fruit and Nuts

Start by melting half a stick of butter or about 3 tablespoons of ghee in a heavy pot, like a cast iron dutch oven or skillet (but really any pot you use to cook rice will work). After melting the butter/ghee, add the spices and toast for a few minutes.

Then add the raisins and nuts and continue to toast for another minute before adding the rice.

In this version I am using sliced almonds, but you can use slivered almonds or cashews. I let the nuts, raisins, and spices cook in the butter for about 5 minutes. The butter will start to get brown which is exactly what you want to happen because this intensifies the flavor of the rice and gives it a brown butter taste.

Adding the Rice

Then add 2 cups of washed basmati rice. Mix the rice really well with the spices and let it toast for a minute or two minutes before adding the water.

Next, add 4 cups of water and leave the pot uncovered. When the liquid comes to a rapid boil, reduce the heat to low and cover the pot.

It takes 20 to 30 minutes for the basmati rice to cook. Do not open the pot during this time. Do not stir the rice or even look at it sideways. Just let it do it what it do (ha).

After 30 minutes or once the rice is fully cooked, fluff with a fork. You can also add some chopped dried apricots to the rice just before fluffing, taking care to mix the spices, nuts, and raisins into the rice, before serving.

And you are done! Serve hot with your favorite protein like this delicious Lamb Stew.

Storage

Store leftover basmati rice with fruit in an airtight container in the fridge for up to 4 days. Reheat it in the microwave.

Tips for the Best Festive Basmati Rice

• Toast the rice in the pot before adding water. This intensifies the taste for a more flavorful and fragrant dish.
• Be mindful of the rice-to-water ratio. It impacts the texture of the rice. This recipe’s ratio is 1:2 (one part rice to two parts water).
• Don’t add the apricots or cranberries in the beginning like I do the raisins. The apricots will also become a bit mushy if they boil with the rice.
• Avoid stirring the rice during the cooking process to prevent it from becoming sticky.
• Fluff the rice once it’s cooked. Use a fork to gently separate the grains. This helps prevent clumping and ensures a light and fluffy texture.

Substitutions

• Water: You can substitute water in this dish for vegetable stock or chicken broth to add even more flavor to the rice.
• Fruits & Nuts: You can add any combination of nuts and dried fruits. For example, cashews and cranberries work really well too. (If using cranberries, add them at the very end. If you let them boil with the rice the dish will become a bit bitter and cranberry colored.)

Frequently Asked Questions